I've made a few different versions of huevos rancheros over the years. Usually it involves eggs poached in tomato sauce along with some sort of beans served on warm tortillas. This version replaces the tortillas with cornmeal waffles. And, honestly, it works pretty well!

TF voted for cheddar-chipotle cornmeal waffles, but plain cornmeal waffles will also work just fine. (Although, in that case, I might opt to serve the eggs topped with a little grated cheddar or crumbled feta.)

Recipe as written, you're meant to slightly "doctor" a can of ready-made refried beans. I already had a can of pinto beans in the pantry though, so I elected to make my own using those. I just sautéed some onion and garlic in bacon grease and then added the beans, a little broth, some chili powder, and a bit of pepper and lime juice.

Waffles y Huevos Rancheros

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

Sauce

• 680g tomatoes
• 1-2 jalapeños
• 1 onion, chopped
• 2-3 cloves garlic
• 1-2 Tbsp. oil
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground

Beans

• 1 Tbsp. bacon grease or lard
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1 1/2 c. cooked pinto beans
• 1/2 tsp. chili powder
• 1/2 tsp. dhania-jeera masala
• ~1/2 c. chicken stock
• salt and pepper, to taste
• 1-2 Tbsp. lime juice

Assembly

• 8 cornmeal waffles
• 8-16 large eggs
• grated cheddar cheese or crumbled feta (optional)
• chopped fresh cilantro (optional)

Directions

Sauce

1. Preheat the broiler. Halve the tomatoes if large and arrange them and the jalapeño(s) on a rimmed baking sheet.
2. Broil for 12-15 minutes, rotating as necessary.
3. Transfer the tomatoes to a blender jar and the chilies to a plastic bag (or wrap in tin foil) until cool enough to handle.
4. Once pepper(s) are cool enough to handle, unwrap and remove stem and skin. If milder sauce is desired, also remove the seeds and pith. For spicier sauce, leave the seeds in place. Add the pepper(s) to the blender with the tomatoes.
5. Add the onion and garlic for the sauce to the blender and purée until smooth.
6. Heat the oil over medium heat.
7. Pour in the sauce.
8. Bring to a simmer and add the salt and pepper.
9. Simmer, uncovered, until slightly thickened (8-10 minutes).
10. Adjust seasoning to taste, cover, and keep warm until ready to use.

Beans

1. Melt the bacon grease/lard over medium heat.
2. Add the onion and cook until softened (3-5 minutes).
3. Add the garlic and cook for another minute or two.
4. Add the beans, chili powder, masala, and stock.
5. Mash the beans with a fork or potato masher.
6. Season to taste with salt and pepper and cook until heated through and desired consistency is achieved. (Add a little more broth or water if beans are too thick/dry.)
7. Remove from heat and stir in lime juice.

Assembly

1. Cook your waffles (or reheat if prepared in advance).
2. Fry some eggs. Plan to top each waffle with 1-2 eggs depending on how hungry everyone is.
3. Spread some beans onto each waffle and top with however many eggs are desired.
4. Spoon a generous quantity of sauce over the eggs.
5. Optionally top with a bit of cheese and/or cilantro and serve.

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Variations

Vegetarian Version

Ingredients

Sauce

• 680g tomatoes
• 1-2 jalapeños
• 1 onion, chopped
• 2-3 cloves garlic
• 1-2 Tbsp. oil
• 1/4 tsp. coarse sea salt
• 1/8 tsp. black peppercorns, ground

Beans

• 1 Tbsp. corn oil
• 1 onion, chopped
• 1-2 cloves garlic, minced
• 1 1/2 c. cooked pinto beans
• 1/2 tsp. chili powder
• 1/2 tsp. dhania-jeera masala
• ~1/2 c. vegetable stock
• salt and pepper, to taste
• 1-2 Tbsp. lime juice

Assembly

• 8 cornmeal waffles
• 8-16 large eggs
• grated cheddar cheese or crumbled feta (optional)
• chopped fresh cilantro (optional)